Salads and Appetizers - 2 Dressings and Marinades - 13
Soups – 22
Entrees for the HCG diet Chicken Entrees – 33 Beef Entrees – 47 Seafood Entrees – 60 Vegetables Entrees – 74 Desserts – 83
Thanks for choosing HCG Plus, and our Real HCG product. These recipes are simply to give you some ideas for foods you can eat during Phase 2 of the HCG diet program. This is by no means a comprehensive or fully inclusive list. We're always here at firstname.lastname@example.org if you have any questions about the program. You can use almost any fruit, vegetable, low fat beef, chicken or fish with the program, so long as they are low in carbs and fat (almost all of these are, but with beef ensure it is 97% fat free or higher and organic).
SALADS AND APPETIZERS
Sweet Japanese Cucumber Salad
Ingredients 1 cucumber sliced/ diced 2 tablespoons apple cider vinegar 1 tablespoon fresh lemon juice 1 tablespoon Bragg’s amino acids 1 teaspoon finely minced onion Cayenne pepper to taste Directions Mix ingredients together, marinate for 15 minutes or more and serve chilled. Variations: Marinate cucumbers in Sweet wasabi marinade (page 54) Makes one serving (1 vegetable)
Cold Curried Chicken Salad
Ingredients 100 grams diced chicken 1 apple diced Celery diced (optional) ¼ cup water 2 tablespoons lemon juice 1 tablespoon finely minced onion 1 clove of garlic crushed and minced ¼ teaspoon curry powder or to taste Dash of garlic powder Dash of onion powder Dash of cayenne pepper Dash of cinnamon Dash of turmeric
Directions In small saucepan lightly sauté chicken in lemon juice until lightly brown, add ¼ cup water and spices. Stir well and simmer over low heat until liquid reduces to form a sauce and chicken is cooked well. Add water as needed to create the consistency you want. Chill, add chopped apple and celery or omit the celery and serve over a green salad. Makes 1 serving (1 protein, 1 vegetable, 1 fruit)
100 grams lobster tail diced Celery, sliced steamed fennel bulb, or tomatoes (optional) 1 tablespoon lemon juice 1 teaspoon apple cider vinegar Pinch of chopped green onion Pinch of tarragon Salt and black pepper to taste Directions Mix lobster, liquid ingredients and spices together and serve over a salad, arugala greens, or with another vegetable. Makes 1 serving (1 protein, 1 vegetable) Phase 3 modifications: Stir in 1-2 tablespoons mayonnaise or sour cream. You can also add any kind of fresh fruit like grapes, diced apple, or top with stevia caramelized pear slices. Add a small amount of chopped walnuts, almonds, or pine nuts for added crunch.
Spicy Crab Salad
Ingredients 100 grams crab Celery diced (optional) 1 tablespoon lemon juice 2 teaspoons apple cider vinegar 1 tablespoon Bragg’s liquid aminos 1 tablespoon finely minced red onion Dash of garlic powder Dash of onion powder Cayenne pepper to taste Salt and black pepper to taste You may substitute 1 teaspoon of Old Bay seasoning for the powdered ingredients. Directions Steam the crab and chop into medium chunks. Toss with onions, spices, and liquid ingredients. Marinate for 15 minutes or more and serve over mixed green salad or add diced celery. Makes one serving (1 protein, 1 vegetable)
Ingredients 100 grams raw shrimp (approximately 10-12 medium shrimp steamed) Cocktail sauce 3 ounces tomato paste 2 tablespoons lemon juice
1 tablespoon apple cider vinegar 1 teaspoon hot sauce 1/8 teaspoon of horseradish or to taste Dash of mustard powder Salt and pepper to taste Water as needed for desired consistency Directions Mix tomato paste, vinegar, horseradish, lemon juice and spices together and allow spices to marinate and dipping sauce to chill. Add additional water as needed to create desired consistency. Steam the shrimp until pink and well cooked. Chill shrimp for 30 minutes in the refrigerator and serve with cocktail dipping sauce. Makes 1 serving (1 protein, 1 vegetable)